Gordon Ramsay Makes It Easy
by Gordon Ramsay, Mark Sargeant, Helen Tilott
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Book Summary Information
Author: Gordon Ramsay, Helen Tilott, Mark SargeantPhotographer: Jill Mead
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2005-09-30
ISBN: 0764598783
Number of pages: 256
Publisher: Wiley
Book Reviews of Gordon Ramsay Makes It Easy
Book Review: A Soul Food Bible!
Summary: 5 Stars
It is a little known fact that Gordon Ramsay is originally from Alabama. He grew up
in Birmingham and learned how to cook from his momma who made pies and stuff at Full
Moon Barbecue out on 321. One day little Gordon was out running his bush-hog in Irondale
and the tractor he was sitting on tipped over and he fell off and hit his head on a rock.
He became an amnesiac. When he woke up he talked funny and said he was from Scotland.
One day in an argument with hospital staff he said to his doctor "____ off you wanker", so
they put him on a plane and sent him home. But when he got there he couldn't find any pulled
pork and so he had to learn how to be a chef and he got hurt playing "football" when he was
tackled by his own teammates because he kept picking up the ball and trying to run with it.
Then he met a guy named Jeremy Beal, a California restaurant mogul that had revolutionized the
BLT. In his restaurants you would order a PLT, which was pineapple, liverwurst, and turnips on
Afghan bread. In the Bay Area it frequently outsold His `okra burger'. I think he was the same
guy that invented diet birdseed. These two became good friends and thats where Gordon got the
money to open Scotland's first soul food restaurant.
His first menu featured Chicken Fried Chateaubriand with cream gravy, turnip greens, black eyed
peas, mashed potatoes, hash browns, tomato and lettuce salad, pinto beans, french fries, cream
peas, fried corn off the cobb, fried squash, fried okra, oyster casserole, onion casserole, biscuits,
cornbread, bread pudding and pecan pie for desert, and watermelon. The food was great but a food
critic from the London Times wrote "If you don't feel like eating all this, you can just get a tub
of lard and pour it all over yourself?" The Soul Shack soon went out of business and Gordon had to
learn how to make souffles, asparagus, and shrimp, which Europe people call prawns for some reason
or another.
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